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Make these sweet and spicy chicken tacos for your next taco night.
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This is an ideal make-ahead brunch recipe; the luscious ratatouille tastes even better when made the day before.
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The real star in the recipe is the olive bread, which gets spread in the roasting pan and toasted in the chicken pan juices.
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This quicker onion soup is made with vegetable broth, and flavored with thyme and brandy.
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These veggie burgers have no soy in them, instead using cashews, almonds, rice, and pinto beans to deliver a meat-free burger option.
cooking.nytimes.com
The cookbook author Madhur Jaffrey calls this "one of our most beloved family dishes, very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined." Over the years, she has simplified the recipe "You can use the long, tender Japanese eggplants or the purple 'baby' Italian eggplants," she says, "or even the striated purple and white ones that are about the same size as the baby Italian ones Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart." Serve hot with rice and dal, or cold as a salad.
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Comfort food and healthy food do not have to be mutually exclusive.
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This Chinese slaw uses broccoli slaw mix and ramen noodles with some common pantry items to make a versatile salad for any occasion.
cooking.nytimes.com
Tomato jam is a strong reminder that tomatoes are, indeed, a fruit They produce a delicious, spreadable, not-too-sweet jam that gives ketchup a run for its money Adding in aromatics like crushed garlic, herbs or whole dried chiles can deepen the jam's flavor, making it firmly savory
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Get Creamy Cole Slaw Recipe from Food Network
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Tender white beans and artichoke hearts get a refreshing lift from sweet bell peppers, crisp red onions, olives, parsley, mint and basil. A simple dressing of olive oil and wine vinegar bring the flavors to life.
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Get Pepperoni and Cheese Scrambled Eggs Recipe from Food Network